HICKORY GROVE PRE-K TO K LUNCHROOM

4-501.11 Maintain equipment in good repair. Observed the ice machine in poor repair and out of service at the time of inspection.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet leaking at the 2-basin prep sink in the kitchen. Observed the utility sink in poor repair and not draining.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed marinara sauce improperly date marked with a prep date of today, 5/23. PIC stated two cans of sauce were combined in one container, one that was opened today and another that was opened last week, then frozen and thawed yesterday for service today. EHS educated PIC and food employees on proper date marking methods by marking the item with the prep date from the earliest-opened food component. EHS and PIC also discussed labeling foods with the freezer date and the thaw date to properly monitor the time held in refrigeration, to not exceed the 7-day maximum in refrigeration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed unused hot holding cabinet stored in dish room. PIC stated cabinet is broken and set to be picked up for discard. Remove item from premises.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed Sealant peeling from floors. Concrete exposed in the dry storage area. Areas are NOT smooth and easily cleanable. Seal floor to be smooth and easily cleanable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed concrete exposed in dry storage area. Get repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and build up on floors in corners. More frequent cleaning to preclude build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed milk holding above 41F in milk cooler (see temperature chart). Per PIC, milk cooler is left open for an extended period during breakfast. - CDI - PIC moved milks to WIC to quickly cool. PIC agreed to begin moving milks to WIC after breakfast daily to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 employee discard soiled item and push hands in trash but not wash before proceeding back to food preparation. CDI, employee washed hands.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 door reach in ambient air thermometer not accurate. Operator replaced with another thermometer to measure ambient air temperature.

4-501.114 Maintain sanitizer at correct concentrations. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY- Observed quart sanitizer measuring 100ppm per test kit in sanitizer bucket and 3 compartment sink. CDI, sanitizer refilled to required concentration.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 1 can of yellow peaches with bottom seal dented. CDI, peaches removed from dry storage rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sauce and fries hot held below 135 degrees F in portioned to go trays in warmer. CDI, sauce voluntarily discarded and fries reheated to above 165 degrees F. See temperature observation chart.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open.

General Comment: Keep equipment in good repair and calibration. Observed facility changed to all single-service disposable trays and has not made dish machine operable since making change to single-service. Ensure dish machine in good repair and calibration of going back to multi-use equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some broken wall and baseboard tile in dish room that is not being used at this time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on shelf with single service items.

Repeat violation 3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - bucket was remade at 200 ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 50 ppm. CDI - bucket was remade at 200 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cantaloupe cooling while covered with saran wrap in the reach in cooler. CDI - explained cooling methods; item was uncovered and placed in the freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of small ants in mop sink. EHS recommends having their pest control company service the kitchen.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recommended facility install non-absorbant tiles over serving line where food is isolated; remainder of kitchen is not used for food prep as all food is prepared at Hickory Grove grades 1-5 kitchen and transported.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recommended facility install non-absorbant tiles over serving line where food isplated; remainder of kitchen is not used for food prep as all food is prepared at Hickory Grove grades 1-5 kitchen and transported.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recommended facility install non-absorbant tiles over serving line where food isplated; remainder of kitchen is not used for food prep as all food is prepared at Hickory Grove grades 1-5 kitchen and transported.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recommended facility install non-absorbant tiles over serving line where food is plated; remainder of kitchen is not used for food prep as all food is prepared at Hickory Grove grades 1-5 kitchen and transported.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Recommended facility install non-absorbant tiles over serving line where food is plated; remainder of kitchen is not used for food prep as all food is prepared at Hickory Grove grades 1-5 kitchen and transported.

Observed a few flying insects along the window today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed knives stored for teachers with the food contact portion showing where they would grab that instead of the handle. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed two hard to clean 2 comp. sinks today that have sharp edges and rusted screws. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed acoustic tiles used for the kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed hard to clean sinks that have sharp edges and rust. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed acoustic tiles on the ceiling and not vinyl. 6-201.16 Wall and Ceiling Coverings and Coatings - C

Observed food being left in the kitchen with no one to watch over it while deliveries are being picked up at the other school. I believe food is left unattended while children have to be checked out as well. Highly recommend that another staff person is assigned to this location so that food protection can be achieved. VR in 10 days. 3-306.13 (A) Consumer Self-Service Operations - P

Observed the dishwasher not sanitizing today- repair. Staff will use disposable trays for the small class that typically uses multiuse trays. VR in 10 days. 4-703.11 Hot Water and Chemical-Methods - P

Observed 2, 2 compartment sinks that do not meet the rules due to them having sharp edges, hard to clean areas, and rust on them. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed the cardboard dumpster with holes in it today- replace. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed acoustic/hard to clean ceiling tiles in the kitchen, serving line, and dishwashing area today. Observed holes in wall and broken tile on walls. Observed missing baseboard from the dry goods room. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

Observed the interior of the walk in with corroded metal. 4-501.11 Maintain equipment in good repair.

Observed dust on the fans and some light fixtures today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed abosrbant ceiling tiles throughout the kitchen today. The dry good room can have these tiles but all other prep, cooking and dish areas should have vinyl tiles that are easy to clean. Observed a gap between the bottom exterior of the walk in cooler and the floor- recaulk or provide baseboard. 6-201.16 Wall and Ceiling Coverings and Coatings - C

2-301.14 When to Wash - P Observed food service staff returned from tranporting food and put on gloves for food service without washing her hands. CDI - reviewed when hands need to be washed with staff. **Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P **Wash hands before donning gloves and between gloves uses.-P

3-304.14 Wiping Cloths, Use Limitation - C Observed a wiping cloth was stored on a food tray inthe reach -in unit. **Hold in-use wiping cloths in sanitizer between uses.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed square corners in prep sink. **Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed the ceiling is absorbant in the dish washing area. **Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-601.11(E)(4) Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers must be cleaned at a frequency to preclude accumulation of soil or mud. Observed build up in the corner of the ice machine.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a stem thermometer measuring 26F in ice water. CDI by substituting with a calibrated digital thermometer.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a square cornered prep sink with detachable drainboards and welded corners.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Facility has absorbant ceiling tiles in the dishroom.

6-501.111 Controlling Pests - PF Observed small drain flies in area near handsink. A mop sink in alcove is not being used and area is used so drain is not regularly flushed. Mops and brooms are being stored in the area due to limited storing space. Gave instruction to control pests and recommend flushing floor and mop sink drain regularly to avoid partially dry drains.

6-501.16 Drying Mops - C Observed mop drying mop head up by mop sink. Brooms are being stored in space between wall and mop sink. The mop sink is unused and in the area near the hand sink. The area is in an alcove near and the unused drains are creating a harborage for flies. Provide area to properly store mops and brooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in upright refrigerator at greater than 45 F for less than 4 hours. Removed items to walkin. Service called while on site.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed small package american cheese without date. Gave instruction.

4-501.11 Maintain equipment in good repair. Observed washer & dryer with heavy rust. Gave instruction to repair or replace.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed room with washer & dryer in need of clean out. Build up by dryer vent.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods in upright reachin refrigerator at greater than 45 F. Unit was being used for storage as well as holding of breakfast food. All prepped foods were held for less than 4 hours and unit doors were to remain closed for rechill.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Refrigeration capacity is not adequate for cold food storage with need for space for working front line service. Walk in capacity is minimal due to stock required for volume of production and on hand stock from deliveries. Facility was instructed to provide adequate storage or reduce on hand/in use food stock.

Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Label all ready to eat foods that will not be consumed w/in 24 hours. Observed sliced cheese opened today without date. Date stops when frozen. Gave instruction.

Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.